Here is a traditional, authentic Hungarian Chicken Paprikash recipe — rich, creamy, and deeply flavored with paprika. No emojis, just a clean, proper recipe.
Hungarian Chicken Paprikash
Ingredients
- 2–3 tablespoons oil or lard
- 1 large onion, finely chopped
- 2–3 pounds chicken pieces (thighs and drumsticks are best)
- 2 tablespoons sweet Hungarian paprika
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1–2 cloves garlic, minced (optional but common)
- 1 bell pepper, chopped (optional)
- 1 cup chicken broth or water
- 1 cup sour cream
- 1 tablespoon flour (to thicken)
Instructions
Step 1: Sauté the onions
- Heat oil or lard in a large pot over medium heat.
- Add chopped onion and cook until soft and lightly golden.
- Remove from heat briefly and stir in the paprika so it doesn’t burn.
Step 2: Add the chicken
- Add chicken pieces and return the pot to medium heat.
- Sprinkle with salt and pepper.
- Stir to coat the chicken in the paprika-onion mixture.
Step 3: Cook the base
- Add garlic and bell pepper if using.
- Pour in chicken broth or water just to come about halfway up the chicken.
- Cover and simmer 40–50 minutes, turning chicken occasionally, until tender.
Step 4: Make the sour cream sauce
- In a small bowl, mix sour cream with flour until smooth.
- Add a few spoonfuls of the hot broth from the pot into the sour cream mixture and stir to temper it.
- Slowly stir this mixture back into the pot.
Step 5: Finish
- Simmer on low (do not boil) until sauce thickens to a creamy consistency.
- Taste and adjust salt or paprika as needed.
Serve
- Traditionally served with Hungarian nokedli/galuska (small egg noodles).
- You can also serve over egg noodles, rice, mashed potatoes, or with crusty bread.
Tips for Authentic Flavor
- Use Hungarian sweet paprika, not smoked.
- Do not brown the chicken heavily — paprikash is meant to be gently stewed.
- Temper the sour cream so it doesn’t curdle.
If you want, I can also give you the recipe for Hungarian Nokedli (egg noodles) to serve with it.
